Creamy mushroom zucchini pasta by @vegamelon 🌱 This is super flavourful and you’ll only need one pot!
Get the recipe👇🏼
mushroom zucchini miso pasta (serves 3)
-1 onion, diced
-3 cloves garlic, minced
-8 oz (227g) mushrooms, chopped
-2-3 medium zucchinis, sliced; or use 1 eggplant
-8 oz (227g) dry pasta
-1-1/2 cup (360mL) water
-1-1/2 cup (360mL) plant-based milk
-2 tbsp miso paste
-1/2 vegan bouillon cube, or use 1 for more saltiness
-1/4 cup nutritional yeast
-3 tbsp tahini
-lemon juice + black pepper, to taste
In a pot, fry the diced onions with some water/oil for 4-5 minutes, then add garlic and mushrooms. Once fragrant, add zucchini, pasta, water, and milk. Cover and cook on low heat for about 10 minutes, then stir in the miso, bouillon, and tahini. When pasta is cooked through, season with lemon juice & pepper and serve warm.